2025年四川省市售发酵酒中生物胺的污染状况及膳食暴露风险评估

Contamination status and dietary exposure risk assessment of biogenic amines in commercial fermented alcoholic beverages in Sichuan Province in 2025

中文关键词:  发酵酒  生物胺  污染状况  膳食暴露风险评估

英文关键词:fermented alcoholic beverage  biogenic amine  contamination status  dietary exposure risk assessment

中文摘要:

      目的 调查四川省市售发酵酒中生物胺的污染状况。方法 采用固相萃取-高效液相色谱法对采自四川省5个监测点的90份发酵酒样品中的9种生物胺进行检测, 对检测结果进行分析, 并采用点估计法以危害商(hazard quotient, HQ)对黄酒和葡萄酒中检出率较高的组胺和酪胺进行膳食暴露风险评估。结果 生物胺的检出率为87.8%, 其中检出率较高的为腐胺(87.8%)、章鱼胺(75.5%)、酪胺(63.3%)和组胺(48.9%)。黄酒、葡萄酒和啤酒中平均生物胺总量水平分别为75.25、16.61和10.31 mg/L。黄酒和葡萄酒中的组胺和酪胺对健康人群的HQ<1, 但黄酒中的酪胺对经典单胺氧化酶抑制剂(monoamine oxidase inhibitors, MAOI)使用人群的HQ>1。结论 四川省市售发酵酒普遍存在生物胺污染, 黄酒中生物胺总含量水平最高, 其次为葡萄酒和啤酒。发酵酒中的生物胺对健康人群的膳食暴露风险处于可接受水平, 但黄酒中酪胺对经典MAOI使用人群的膳食暴露风险需要引起关注。可通过优选原料和发酵菌株、改善工艺等措施进一步降低发酵酒中生物胺的含量水平。

英文摘要:

      Objective To investigate the biogenic amine contamination status of commercial fermented alcoholic beverages in Sichuan Province. Methods The 9 kinds of biogenic amines in 90 fermented alcoholic beverage samples from 5 surveillance sites in Sichuan Province were determined by solid-phase extraction-high performance liquid chromatography. The detection results were analyzed, and a dietary exposure risk assessment for histamine and tyramine frequently detected from wine and Huangjiu was conducted by point estimation method based on the hazard quotient (HQ). Results The detection rate of biogenic amines was 87.8%; putrescine, octopamine, tyramine and histamine were relatively frequently occurring biogenic amines, detected from 87.8%, 75.5%, 63.3% and 48.9% of the samples, respectively. In Huangjiu, wine and beer, the average total content of biogenic amines were 75.25, 16.61 and 10.31 mg/L, respectively. The HQ of histamine and tyramine in Huangjiu and wine was less than 1 for the healthy population, while the HQ of tyramine in Huangjiu was greater than 1 for classic monoamine oxidase inhibitor (MAOI) users. Conclusion Commercial fermented alcoholic beverages in Sichuan Province are commonly contaminated with biogenic amines. The total content of biogenic amines is the highest in Huangjiu, followed by those in wine and beer. The dietary exposure risk of biogenic amines in fermented alcoholic beverages is acceptable for the healthy population, while the dietary exposure risk posed by tyramine in Huangjiu to classic MAOI users requires attention. Measures including material and strain optimization and process improvement can be taken to further reduce biogenic amine contamination in fermented alcoholic beverages.